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Gelato
Gelato ingredients, from base to finishing touch
Everything you need to build a gelato cabinet in one place. This range holds the Rubicone ingredients for scooping gelato: classic and fruit pastes, ready creamy and fruit mixes, creamy and fruit ripple sauces, flavouring powders, nuts and grains, coatings and a base for gelato sticks. Pair them with a gelato base and a Carpigiani batch freezer.
Pastes, ripples & ready mixes / Coatings & inclusions / For scooping gelato
Get a quoteSend an enquiryCall 0508 625 677What is in the gelato range
Classic pastes
Around 90 nut, chocolate, vanilla, cream and dessert pastes, from Pistachio Pure Sicily to Tiramisu Dark.
Ready creamy mixes
Complete powders such as Ready Pistachio, Ready Cheesecake and Ready Chai Tea Latte for consistent gelato with little prep.
Ready fruit mixes and fruit pastes
Ready fruit gelato mixes and fruit pastes for bright fruit flavours.
Ripple sauces
Creamy and fruit variegati to swirl through gelato as you extract it from the batch freezer.
Powders, nuts and grains
Flavouring powders such as Yoghito Plus and Ricotta Plus, plus nuts and grains for inclusions and decoration.
Coatings and sticks
Coatings that set crunchy on gelato sticks and double as stracciatella, plus Base Planetaria for gelato sticks.
Popular gelato ingredients
Building a gelato flavour
Start with the base
Choose a milk base for creamy flavours or a fruit base for sorbet, or skip this step with a ready mix.
Add the flavour
Weigh in a classic or fruit paste at the dosage shown on the product.
Batch freeze
Freeze the mix in your batch freezer to the texture you want.
Ripple and fold
Layer a ripple sauce, crumble or nuts as you fill the tray.
Decorate the tray
Finish the top so each flavour is easy to recognise in the cabinet.
Who it suits
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Supply across New Zealand
Order through our Auckland and Christchurch teams for supply New Zealand-wide.
Send an enquiry →Machines to match
Carpigiani machines and ISA cabinets, with finance through New Zealand finance partners.
Carpigiani machines →Frequently asked questions
What is a ripple sauce (variegato)? +
A ripple sauce is a sauce swirled through gelato as it comes out of the batch freezer, giving ribbons of flavour and colour in every scoop.
Do I need a base as well as a paste? +
Yes, unless you use a ready mix. Pastes add flavour to a base; ready mixes are complete and need only water or milk.
What is a flavouring powder? +
Flavouring powders such as Yoghito Plus, Ricotta Plus and Mascarpone Plus add a concentrated flavour to your base, just like a paste.
Can I learn to make gelato with these ingredients? +
Yes. Carpigiani Gelato University courses teach recipe balancing, and our team can help you set up your first recipes.
Related ranges
Classic pastesReady creamy mixesCreamy ripple saucesCoatingsNuts & grainsFlavouring powdersHow to open a gelato shop